In a large pot, heat sunflower oil over medium-high heat until it reaches a gentle boil, around 350°F (175°C).

Carefully add thinly sliced zucchini in batches to the hot oil, frying for about 5–6 minutes until crispy and golden brown. Remove them with a slotted spoon and let them drain on paper towels, then toss with fresh basil and kosher salt, drizzling with olive oil.

Bring a large pot of salted water to a rolling boil and cook spaghetti until al dente, typically around 8–10 minutes. Before draining, reserve about 2 cups of pasta water., Set aside the drained pasta.

In a large skillet over medium-low heat, add the cooked spaghetti along with the fried zucchini. Gradually pour in the reserved pasta water, stirring constantly until a creamy sauce forms around the spaghetti.

Stir in 2 cups of grated Parmesan cheese until every noodle is coated and creamy. Adjust seasoning and drizzle with extra virgin olive oil before serving hot.